The concept for this cake comes from the lack of fresh ingredients that the depression era had to deal with. It’s eggless, milk-less and butterless! That said, it’s perfect now for those of you out there who are living dairy-free lives! No lactose in sight my friends! Go hug a cow.
1 & 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
3/4 cup white sugar
3/4 cup mayonnaise OR 1/3 cup veg oil + 1 tbsp white vinegar
1 cup water (or less)
1 tsp vanilla extract
1) Preheat oven to 350 degrees (175 degrees C).
2) Lightly grease or line muffin pans, or a small cake pan.
3) Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl.
4) Stir in mayonnaise (OR oil/vinegar mixture) and gradually add water and vanilla and blend until smooth.
5) Pour batter into prepared pans and bake for 30 minutes.
6) Cool, remove from pans, and frost with the below icing (or sprinke with icing sugar).
Since this is a choclate cake, I thought why not pair it with something tried and true and oh-so-tasty: peanut butter. It worked VERY well, and it hence the “Drowning Depression Cake” was born.
2-3 tbsp of icing sugar
1 tsp oil
1 tbsp non-dairy milk (I used rice)
2 tbsp crunchy all natural peanut butter
4-5 squares extra dark chocolate (remember to use only milk free kinds); melted
Mix the icing sugar, oil, and peanut butter together till smooth and runny. Melt the chocolate, and pour directly over cooled cake. Pour peanut butter mixture over top of that and let set (best to place the cake in a deep dish). Mmmmmmm.